Crab Cakes!

There's nothing like a good crab cake. Tender, buttery textured meat all clumped together with notes of lemon, and Old Bay just scream summertime on the eastern shore of Maryland. There are different forms of crab cakes, but this is the "lump" style. Being married to a man from Maryland, I've been educated on what they're supposed to taste like. After too many failed attempts, (this is way too expensive of a mistake to repeat this many times) my husband took me to a place called TimbukTu to get the taste he's been after. I was floored. These puppies were the size of a college-sized softball cut in half and thrown on a plate. The place was not fancy, but we weren't worried about that. Good food tastes the same, no matter the atmosphere. One bite, and I was hooked. And intrigued to make them. Two tries later..I got it! People usually use bread crumbs to hold all that meat together, which was my path as well. Wrong in so many ways. The key here is mayo and egg to keep the form, and to allow the true taste of crab meat to come through. After all, we aren't making crab flavored bread crumbs are we?


Here's the recipe!

The ingredients are as follows:

1 egg

2 tablespoons mayo

1 teaspoon dijon mustard

1/2 teaspoon Worcestershire sauce

2 teaspoons Old Bay Seasoning ( u can vary depending on your spice level)

1 pound Lump crab meat

sprinkle of salt

dash of pepper

*few drops of lemon juice

Directions:

1. In a medium bowl combine combine all ingredients EXCEPT crab meat. Mix so all ingredients are well incorporated.

2. Using wet hands carefully fold in crab meat. DO NOT BREAK UP CRAB MEAT!!

3. Begin forming your crab cakes. Make sure they are loosely formed but still able to hold their shape.

4. Place crab cakes on a baking sheet, cover with foil and refrigerate for 1 hour before broiling.

5. Set your oven to broil. Place the crab cakes in the broiler for 5-7 minutes or until lightly browned on the outside.

Isn't that just breathtaking? 

I thought so too.